Rosca de Chipa

Name: Rosca de Chipa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving
Ingredients: 226 g tapioca starch; 60 ml whole milk; 60 ml water; ½ teaspoon kosher salt; 120 ml neutral oil; 2 large eggs; 50 g freshly grated Parmesan cheese; 28 g shredded Mozzarella cheese

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8
Calories
271 kcal
Course
Bread
Cuisine
Paraguayan

Rosca de Chipa

Deacon Moody

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I love making Chipa and experimenting with different ways to prepare it. My Rosca de Chipa is a take on the classic, keeping the traditional flavors but with a fun, ring-shaped twist. It has all the same texture and flavor, but it’s much simpler and faster to make. This recipe was inspired by my chipa muffin recipe on this site and pairs perfectly with a delicious mate cocido.

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Ingredients

Servings

226 g tapioca starch
60 ml whole milk
60 ml water
½ teaspoon kosher salt
120 ml neutral oil
2 large eggs
50 g freshly grated Parmesan cheese
28 g shredded Mozzarella cheese

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Instructions

Preheat the oven to 400°F (200°C).
In a medium pot, combine the milk, water, salt, and oil. Bring the mixture to a boil, then immediately remove from heat.
In a stand mixer fitted with a paddle attachment (or a large bowl using a wooden spoon), add the tapioca flour, then pour in the hot liquid until the dough forms a crumbly texture.
Add the eggs one at a time, mixing thoroughly after each addition. Once the eggs are fully incorporated, add the Parmesan and mozzarella until the dough is smooth and slightly sticky.
Scoop the dough into an ungreased 10-inch round cake pan, shaping it into a ring. Sprinkle with Parmesan cheese if desired.
Bake for 15-20 minutes or until the dough is puffed and golden brown.
Let it cool slightly, then slice and serve warm.

Equipments used:

Notes

Storage & Reheating:
Storage & Reheating:
Store your Rosca de Chipa in an airtight container at room temperature for up to 3 days. To reheat, use the microwave for just a few seconds—be careful not to overheat, as it can become tough.
Store your Rosca de Chipa in an airtight container at room temperature for up to 3 days. To reheat, use the microwave for just a few seconds—be careful not to overheat, as it can become tough.
Make Ahead & Freezing:
Make Ahead & Freezing:
It’s not advisable to make the dough ahead of time or freeze it. This recipe is best enjoyed fresh.
It’s not advisable to make the dough ahead of time or freeze it. This recipe is best enjoyed fresh.